ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients:

16 each Shrimp, 16 / 20 size, peeled, deveined, tail-on
16 each Scallops. 10 –20 size
4 each Zucchini slices, cut in half
4 each Yellow squash slices, cut in half
4 each Red bell pepper chunks
4 each Green bell pepper chunks
4 each Red or yellow onion pieces
4 each Bamboo skewers soaked in water for two hours
1/2 cup Mushrooms, sliced
Salt to season
Fresh ground black pepper to season
1/4 cup Orange juice
1 tsp. Lime juice
6 each Fresh basil leaves, minced
2 each Garlic cloves, minced
1 tbsp. Olive oil, extra virgin
5 - 6 oz. Petite greens or Sprimg Mix
Chef Larry's Wasabe Vinaigrette (recipe follows) as needed
Chef Larry's Roasted Red Pepper Oil (recipe follows) for service

Method:
Prepare Chef Larry's Wasabe Vinaigrette and Roasted Red Pepper Oil (recipes follow) per instructions, reserve. Preheat grill or grill pan. Place seafood on skewers, alternating shrimp, scallops, zucchini, yellow squash, bell pepper and onion. Reserve. Combine orange juice, lime juice, garlic, basil and olive oil. Season with salt and pepper. Pour mixture over seafood brochettes. Place seafood brochettes on grill and cook until slightly firm and opaque (about 3 minutes on each side) while basting with juice mixture. Toss petite greens with Chef Larry's Wasabe Vinaigrette and portion onto serving plates. Place grilled seafood brochettes on plates and drizzle with Chef Larry's Roasted Red Pepper Oil. Garnish with lime or lemon wedges and serve.

Makes 4 servings.

Chef Larry’s Roasted Red Pepper Oil
Ingredients:

1/2 cup Roasted red bell pepper puree
3 each Garlic cloves
1/2 cup Olive oil
1 tsp. Rice Wine Vinegar or lemon juice
1 tsp. Lemon juice, fresh
Salt to taste
Fresh ground black pepper to season

Method:
Combine ingredients in a blender or food processor. Puree until smooth. Season with salt and pepper, refrigerate until use.

Makes 1 cup.

Chef Larry's Wasabe Vinaigrette
Ingredients:

1/2 tsp. Shallots, minced
1/2 tsp. Garlic, minced
1/2 tsp. Wasabe paste
1 tsp. Dijon mustard
1/2 tsp. Sugar
1/4 cup Rice wine vinegar
2/3 cup Olive oil
Salt to season
Fresh ground black pepper to season

Method:
Combine shallot, garlic, Wasabe paste Dijon mustard, sugar and rice wine vinegar in a bowl and whisk. Gradually whisk in the olive oil. Season with salt and fresh ground black pepper. Reserve under refrigeration until service.

Makes 1 cup.